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Pumpkin Caramel Sauce Recipe

Pumpkin Caramel Sauce Recipe

By Kelsey Banfield

I love making homemade gifts for the holidays but let’s face it, I don’t have a ton of time to do it. With two kids and work, it would be impossible to make a separate edible item for everyone on my list. My solution is to pick one or two big things and make huge batches all at once. Like this caramel sauce, for example. You can make as little or as much as you’d like and everyone adores it. I like to make one gigantic pot and ladle it into jam jars for gifting.

I also make sure to save a little for myself to serve over the holidays. It tastes great served over ice cream, cheesecake, pecan pie, and even yogurt. Swirl a little over all of your favorite treats this season and enjoy!

Some more interesting posts:

Pumpkin Squares With Cider Caramel Sauce

Apple Pumpkin Soup

Pumpkin Pierogies with Pecan Sage Cream Sauce

Pumpkin Caramel Sauce

Makes: 1 1/2 cups, but is easily doubled and tripled


  • 1 cup granulated sugar
  • 1/4 cup cold water
  • 1/2 cup evaporated milk (regular, not skim)
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1 pinch fine sea salt


1. In a small saucepan over medium-high heat, add the sugar and water and allow the sugar to dissolve without stirring it. Watch it very carefully. Once it turns a deep amber color, remove it from the heat and immediately whisk in the evaporated milk. It will bubble like crazy so be careful! Then whisk in the pumpkin, pumpkin pie spice, and sea salt until smooth.

2. Ladle the hot mixture into jam jars and decorate for gifting.